Directions

In a small saucepan add milk, coconut oil and maple syrup and bring to a low simmer. Pour into a large bowl and wait for it to cool down a bit. It should be warm to the touch. Stir in yeast and let it sit for about 20-30 minutes until foamy.

Stir in 1 cup of flour and salt. Stir in ½ cup of flour at a time, stirring in-between. Mix until it becomes difficult to stir. Transfer dough onto a floured surface and knead into a smooth, soft dough for about 5 minutes. You’ll be able to stretch the dough.

Oil a large bowl with a little bit of coconut oil (or avocado/vegetable oil) and place dough into it. Turn it a few times to prevent the dough from drying out. Place a dish towel, then a plate on top of the bowl and let it sit in a warm place for about 1 hour.

Line a baking sheet with parchment paper. Place dough onto a floured surface and divide into three equal parts. Roll out each part into a longer strain leaving the middle part of the dough a bit thicker than the two ends. Now make a braid with these three strains and tuck the ends underneath so they are no longer visible.

Place the braided dough onto the parchment paper and cover with a dish towel. Let it sit for another 30 minutes in a warm place to rise again.

Preheat the oven to 350 degrees Fahrenheit. Brush dough with a vegan egg wash (agave syrup mixed with milk) and sprinkle with sliced almonds if you like. Bake for about 25-30 minutes until the top is golden brown.

Let finished bread cool for about 10 minutes and then glaze again with a little bit of agave syrup before serving if you like. Serve with a fresh glass of non-dairy milk. Store leftovers in an airtight container for up to two days.